Wednesday, March 7, 2012

Chicken and Dumplings

                                                                                                             Tomato Froth  
Wash vine ripen tomatoes under cold water. Juice tomatoes with the skin on. Reduce half the tomato juice with the pulp until thick, cool to room temp. In a stainless steel pot add the other half of the tomato juice to the reduced tomato juice and heat to 116 degrees F. Once the temp is reached add basil, crushed garlic, horseradish, black peppercorns, salt, sugar, lemon zest and juice and keep temperature at 116 degree F for three hours. I prefer to do this step in the  immersion circulator, so you don't have to watch the temp and so it doesn't release steam. After three hours, strain the liquid and adjust with salt . Add 1% by weight of lecithin to the tomato juice and buzz with and immersion blender to make bubbles/froth. Do not heat over 116 begree F, or you will lose the freshness of the tomato.

Braised Chicken
Parmesan Herb Dumplings
Roasted Red Pepper
Caramelized Onion
Brown Butter Roasted Hen of the Woods
Picked Herb Salad   
   Fennel Fronds
   Celery Leafs
Microplane Parmesan


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